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Almond Cake with Spiced Roasted Cherries

12 slices
Course Dessert
Cuisine American
Keyword cake
Total Time 1 hour 30 minutes
Servings 12
Author Cherry on My Sundae

Ingredients

Almond cake

  • ½ cup butter softened at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup Greek yogurt plain
  • 1 ½ cups all-purpose flour
  • 1 ½ cups fine almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk

Spiced roasted cherries

  • 4 cups cherries pitted
  • 2 tablespoon honey
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • pinch of nutmeg
  • ½ teaspoon vanilla extract

Cream cheese frosting

  • ½ cup butter softened at room temperature
  • 8 ounces cream cheese
  • 3 cups powdered sugar
  • 2 teaspoon vanilla extract

Remaining ingredients

  • ¼ cup toasted sliced almonds

Instructions

  • Preheat oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper and spray with cooking spray.
  • Make the almond cake. Cream together ½ cup softened butter with 1 cup granulated sugar until light and fluffy, about 3 minutes. Add 2 eggs, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and ¼ cup Greek yogurt, stirring to combine.
  • Combine the dry ingredients including 1 ½ cups all-purpose flour, 1 ½ cups almond flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Add ⅓ of dry ingredients to the cake batter followed by ½ of the milk. Add another ⅓ of the dry ingredients, followed by the remaining milk, then the remaining dry ingredients.
  • Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.
  • Increase the oven temperature to 425 degrees F.
  • Gently toss the pitted cherries with 2 tablespoon honey, 1 teaspoon cinnamon, ½ teaspoon cardamom, a pinch of nutmeg, and ½ teaspoon vanilla extract. Spread the cherries on a baking sheet and roast for 30 minutes or until softened. Cool completely.
  • Make the cream cheese frosting. Beat together ½ cup softened butter with 8 ounces cream cheese until well combined. Add 3 cups powdered sugar and 2 teaspoon vanilla extract and beat until creamy.
  • Spread the cream cheese frosting on the almond cake and top with roasted cherries. Top with sliced almonds.